11/10/2026
"Naturally fermented mango vinegar."
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BASTA MANGO, PANALO!
Mango sago, mango graham, mango shake, mango sticky rice - We all know and love mangoes as a fruit and as a dessert. But did you know we can also use it as a condiment?
Yes! Through fermentation, we can make VINEGAR out of mangoes, offering a different way to enjoy its fruity flavor!
And here's the exciting part! Mango vinegar isn't just for sawsawan! It can also be used in marinades, salad dressing, sauces, and other culinary creations, adding delightful balance of acidity and fruity flavor to your favorite dishes.
Here's another fruity fact! Surplus mangoes, including those with imperfect appearances but still suitable for food processing, can be transformed into vinegar. This gives mangoes another valuable use while helping reduce potential food waste.
This FORESTAR 2026: The Forest Flavor Showdown, ""Kakaibang Sangkap, Kakaibang Sarap!"", we will see (or taste) mangoes in a different light and explore the flavors it can bring to a dish as a vinegar!
Tune in to see more edible Non-Timber Forest Products (NTFPs), including mangoes, in one of their various and DELICIOUS forms!
We can't wait to share them with you!
Follow our official social media platforms for updates!
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Source:
Bouatenin, KMJ., et.al. Organic production of vinegar from mango and papaya. retrieved from: https://pubmed.ncbi.nlm.nih.gov/33473283/
Luzón-Quintana, LM., et.al. (2021). Biotechnological Processes in Fruit Vinegar Production. Retrieved from: https://www.mdpi.com/2304-8158/10/5/945
Adebayo-Oyetoro, A.O., et.al (2017). Production and quality evaluation of vinegar from mango. Retrieved from: https://www.tandfonline.com/doi/full/10.1080/23311932.2016.1278193
DOST-I conducts cGMP seminar and skills training on mango vinegar processing for PH navy personnel. retrieved from: https://dost.gov.ph/knowledge-resources/news/72-2021-news/2341-dost-i-conducts-cgmp-seminar-and-skills-training-on-mango-vinegar-processing-for-ph-navy-personnel.html
